Carter's Spaghetti

Chef Eric Pippert of 5th & Taylor restaurant has a 6-year-old daughter, Carter, so like most parents he has to disguise nutrition in the form of yummy food. This "spaghetti" is a riff on Bolognese sauce with ground pork and vegetables. 

By | February 28, 2019

Ingredients

  • 4 ounces (1 stick) butter
  • 1 yellow onion, minced
  • 1 red pepper, minced
  • 1 carrot, minced
  • 2 celery stalks, minced
  • 5 garlic cloves, minced
  • 4 ounces tomato paste
  • 1/2 cup white vinegar
  • 16 ounces ground venison (or beef or turkey)
  • 2 cups chicken stock
  • 1 (15-ounce) can crushed tomatoes
  • 2 cups heavy cream
  • Salt and pepper
  • Basil/Thyme/Bay

Preparation

1. Melt butter in a heavy bottom saucepan. Add onion, pepper, carrot, celery, garlic and a pinch of salt. Saute 10 minutes or until translucent. Add tomato paste and saute 5-10 minutes or until browned. Add vinegar and deglaze pan, scraping up browned bits.

2. Add ground venison, saute 10 minutes. Add chicken stock, tomatoes and cream, and a satchel of herbs. Cook until reduced by half (about 15 minutes). Salt and pepper to taste. Serve over your favorite pasta.

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Ingredients

  • 4 ounces (1 stick) butter
  • 1 yellow onion, minced
  • 1 red pepper, minced
  • 1 carrot, minced
  • 2 celery stalks, minced
  • 5 garlic cloves, minced
  • 4 ounces tomato paste
  • 1/2 cup white vinegar
  • 16 ounces ground venison (or beef or turkey)
  • 2 cups chicken stock
  • 1 (15-ounce) can crushed tomatoes
  • 2 cups heavy cream
  • Salt and pepper
  • Basil/Thyme/Bay
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